![]() Allergen cross-contact can happen in cases when there is shared food-processing equipment that may transfer an allergen to a product that shouldn’t contain it. Q: But when it comes to the eight major food allergens, can you be sure that it’s not in the food if it’s not on the label?įor the most part, yes, but there are instances when there may be inadvertent introduction of a major food allergen into a food product not intended to contain it. FDA continues to evaluate the emerging evidence and is working to develop factors to inform future regulatory actions related to other emerging food allergens, including possible labeling requirements. The guidance is intended to help protect consumers who are allergic to sesame by encouraging manufacturers to identify all ingredients that contain sesame right now. The FDA recently released a draft guidance document asking manufacturers to voluntarily include the word sesame in labeling anytime it is used in a product. For example, the common or usual name “tahini” (which is made from ground sesame seeds) does not specify sesame, unless it is labeled voluntarily by the manufacturer. ![]() Also, ingredients that are not a major food allergen can be labeled using the common or usual name of the food, which may not disclose the specific food source. For example, sesame can be included in “flavors” and “spices” and therefore sometimes not listed specifically on labels. A food that is not a major food allergen can be added to a food product without declaring the specific name in the ingredient list if it is a spice, color, or flavoring. In addition, while current FDA labeling laws require foods other than major food allergens to be included in the ingredient list when used as ingredients in food products, there are exceptions. In some other countries, for example, mustard, lupin, and celery are also identified as priority allergens for labeling purposes. But they didn’t then and don’t currently represent all foods worldwide that people are allergic to, which includes more than 160 foods. ![]() The eight major food allergens were selected because, at the time the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) was passed, they were responsible for 90 percent of food allergies and thus were the most common causes of severe food reactions in the United States. This change will become effective on January 1, 2023, so labeling of sesame as an allergen will not be required until that time. On April 23, 2021, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act was signed into law, declaring sesame as the 9th major food allergen recognized by the United States. An example of an ingredient derived from these foods is whey from milk. If an FDA-regulated packaged food product contains an ingredient that is one of the eight major food allergens-peanuts, shellfish, tree nuts, milk, eggs, fish, soy or wheat-or any ingredient derived from these foods, it is required to be identified on the label. They can be in a variety of ingredients and products, and even small amounts can cause reactions in allergic people. Q: Why is food allergy a complex problem?Ī number of commonly consumed foods are food allergens, and they are abundant in the food supply. Here, he shares his insights about the current food allergen landscape and emerging research that may change the way we think about, and live with, food allergies. This also includes gaining a better understanding of the risk for reactions from food allergen exposure and finding ways to control and communicate this risk to improve the quality of life for allergic consumers. Luccioli’s work is ensuring that allergen hazards are identified and controlled in the food supply. Stefano Luccioli, a medical officer and allergy specialist in the FDA’s Center for Food Safety and Applied Nutrition. Whether at restaurants or in the homes of relatives or friends, people who are allergic to certain foods must remain vigilant, since exposure to food allergens poses a risk for potentially severe and life-threatening reactions, says Dr. The challenge for food allergic consumers and their caregivers navigating food options is not limited to store-bought products.
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